Chicken Pasta Cajun

Get your pasta water boiling with plenty of salt—like, really salt it. Cook the penne according to package directions until al dente (still has a bit of bite). Drain and set aside, but don’t rinse it.

While pasta cooks, toss those chicken strips in a bowl with Cajun seasoning, a pinch of salt, and some black pepper. Use your hands to make sure every piece is coated evenly—this is where the flavor starts.

Heat olive oil in your largest skillet (seriously, use the big one) over medium-high heat. When it’s shimmering hot, add the seasoned chicken in a single layer. Here’s the key: let it sit undisturbed for 3-4 minutes to get that beautiful golden-brown sear, then flip and cook another 3-4 minutes until cooked through with no pink inside.

Remove chicken to a plate but don’t you dare wipe out that skillet—all those browned bits are liquid gold. Toss in your sliced peppers, onion, and minced garlic. Sauté for about 5-6 minutes, stirring occasionally, until vegetables are tender and starting to caramelize. They’ll pick up all that Cajun flavor stuck to the pan.

Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan with your spoon. Bring to a gentle simmer and let it bubble away for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. This is where the magic happens.

Add the drained pasta and cooked chicken back to the skillet. Toss everything together like you mean it, making sure every piece of pasta gets coated in that gorgeous Cajun cream sauce.

Let everything cook together for another 2-3 minutes so the flavors can get friendly. Taste and add more salt, pepper, or Cajun seasoning if needed—every brand is different, so trust your taste buds.

Kill the heat, shower with chopped fresh parsley, and serve this beauty hot. Maybe grab some crusty bread to soak up extra sauce because there will definitely be extra sauce and it’s too good to waste.

565

48g

32g

26g

3g

680mg

85% DV

15% DV

8% DV

Seriously, use good Cajun seasoning—it’s the soul of this dish. Generic blends just don’t hit the same.

Don’t overcook the chicken or it’ll be dry and sad. Pull it off heat when it’s just done because it keeps cooking.

Every stove runs differently, so watch your heat level. Too hot and the cream might break; too low and you’ll never get that nice sear on the chicken.

If your sauce seems thin, just let it simmer longer. Patience pays off with cream sauces.

Fresh parsley isn’t just for looks—it adds a bright, fresh note that balances all that richness.

Serve with garlic bread for soaking up that incredible sauce

Add a crisp Caesar salad to balance the richness

Pair with cornbread and collard greens for full Louisiana vibes

Goes beautifully with a crisp white wine like Sauvignon Blanc

Replace chicken with 1 lb large shrimp, cooking just 2-3 minutes per side until pink

Use sliced andouille sausage instead of chicken for smoky, authentic Louisiana flavor

Add sliced mushrooms, cherry tomatoes, or fresh spinach to the pepper mixture

Use half-and-half instead of heavy cream (won’t be as thick, but still tasty) and reduce oil to 1 tablespoon